Basic Baked Chicken

Oxmoor House
4 servings


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1 (2- to 2 1/2-pound) broiler-fryer
1 teaspoon salt, divided


Remove giblets from cavity of chicken; reserve for other uses. Rinse chicken with cold water, and pat dry. Sprinkle 1/2 teaspoon salt inside cavity of chicken. Lift wingtips up and over back, tucking under bird. Truss chicken, and place on a rack, breast side up, in a shallow roasting pan. Sprinkle outside of chicken with remaining 1/2 teaspoon salt. Bake at 350° for 1 hour or until drumsticks are easy to move and juices run clear.

Created date

February 2010